Paneer Pin Wheels with Mango Coconut Cream - By Chef Kumaresan Gokulanathan

Ingredients:

1. Finely Grated Paneer - 300 gms

2. Flour/Cornflour - 50 gms

3. Finely Chopped Fresh Ginger - 15 gms

4. Finely Chopped Onions/Shallots - 30 gms

5. Peeled Ripe Firm Mango - 1 No.

6. Toasted Fresh Breadcrumbs - 80 gms

7. Finely Chopped Fresh Coriander - 50 gms

8. Soft Butter - 100 gms

9. Cooking Cream - 250 ml

10. Mango Pulp - 50 gms

11. Coconut Milk - 100 ml

12. Crushed Pepper - 2 gms

13. Salt - to taste

Method:

1. Fine grate paneer and press in a kitchen cloth to remove excess moisture. Add seasoning, finely chopped coriander leaves, and 1 tbsp flour/cornflour. Mix thoroughly. Press onto an aluminum foil in a thin layer.

2. Heat 1 tbsp butter in a saucepan, add chopped ginger and chopped onion, sauté until fragrant. Add toasted breadcrumbs and chopped mango, season to taste, and toss. Let it cool.

3. Spread the stuffing evenly over the paneer layer. Roll it into a pinwheel shape and fold it into a toffee shape using the aluminum foil. Poach the pinwheels in simmering water for 10 minutes. Check doneness with a fork or toothpick and remove.

4. Melt butter in a pan, sauté leftover ginger and onions until translucent. Add mango pulp, sauté, and add crushed pepper. Add cooking cream and 100 ml water, bring to a boil. Simmer to adjust consistency. Finish with coconut milk and chopped coriander.

5. Cut the pinwheel into desired shapes, set on a plate. Nap with the mango coconut cream sauce over them. Garnish with grated coconut and green coriander. Serve with a starch of your regional choice.